Carrot Cake with Cream Cheese Frosting

Everyone has a carrot cake recipe. What we think makes this one special is how moist the cake is with a great balance of warm spice. This moist cake can be eaten all by itself, without frosting, it’s that good. However, the cream cheese frosting is literally the “icing on the cake,” that makes it really delicious. Best part, is that this version is easy to make in a 9x13 dish, where it can stay, and just top with the yummy frosting.

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Shred the carrots the easy way, in a food processor. There was a time I did not own a food processor so I shredded with a hand cheese grater.

Mix the dry ingredients first in a medium bowl.

Whisk the eggs first in a small bowl then add to the large bowl with the oil and sugar. Beat with a hand mixer until smooth.

Add the dry ingredients a bit at a time until fully incorporated.

Finish by adding the Pineapple and Carrots

Mix both the pineapple and carrots by hand with a large spoon. The pineapple should be drained first. Once fully incorporated, the batter is ready to pour into the baking pan.

Bake until a toothpick comes out clean, about 40 minutes. Cool completely before frosting.

While the cake is cooling, make the cream cheese frosting. Be careful to add the powdered sugar a bit at a time, as it will fly right out of the bowl. Add the vanilla, and give the frosting a taste. Add more vanilla if desired.

Once the cake is completely cool, it’s time to frost. This cake can be removed from the 9x13 pan and placed on a platter. If the cake will not be fully eaten in one sitting, it’s a good idea to leave in the pan.

Top the slices with a few chopped pecans and it’s ready to serve. This cake keeps well, covered, in the refrigerator for several days.

Something for Everyone

Truth be told, this cake is just as yummy with or without the frosting. We have one who doesn’t like cream cheese, so this is our actual cake. ;)

Yield: 8-10

Author: Jennifer Hipskind

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Carrot Cake

Carrot Cake - Moist and packed with delicious flavors, this cake is good with, or without, the yummy cream cheese frosting.

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

For the Cake

• 2 cups flour
• 2 tsp baking powder 1 ½ tsp baking soda
• 1 tsp salt
• 2 tsp. cinnamon
• 2 cups sugar 1-½ cup oil 4 eggs
• ½ cup nuts (optional)
• 2 cups raw grated carrots (about 4 large carrots)
• 15 oz. can crushed pineapple, drained

For the Frosting

• ½ cup Butter (softened, not melted)
• 8 oz. softened cream cheese (brick)
• 2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. Sift flour into a medium bowl; add baking powder, baking soda, salt, and cinnamon. Stir well and set aside.
3. In a large bowl add the eggs, oil and sugar. Using a hand mixer, mix well. Add the dry ingredients slowing while mixing. Beat for about 2 minutes on medium.
4. Add the carrots, drained pineapple and nuts (if using). Blend well.
5. Pour the ingredients into a lightly sprayed 9x13 pan. Bake for 35-40 minutes until a toothpick placed in the center comes out clean. Remove from the oven and cool completely.
6. Once the cake is cooled frost with the Cream Cheese Frosting. Enjoy!

Cream Cheese Frosting

1. Using a hand mixer cream the cream cheese well.
2. Add the butter and combine using the mixer to a smooth cream.
3. Add the powdered sugar, slowly until fully incorporate.
4. Add the vanilla and mix well until the frosting is smooth and creamy.